11 lbs. chicken (4 med. fryers), cut up
4 qts. cold water
3 tbsp. parsley flakes
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp. basil

Combine all ingredients in a large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, them remove and discard bones and skin. Put chicken into six 1 pint freezer container, leaving 1/2 inch space at top. Pour skimmed chicken broth into six more 1 pint containers, with 1/2 inch space at top. Seal and label container. Freeze. Use within 3 months. Makes about 6 pints of CHICKEN MIX and about 6 pints of CHICKEN BROTH.